Instructional Planning
(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
TLE 9 4 60 March 18,2019
Learning Competency/ies: Code:
LO 5. Clean KItchen
(Taken from the Curriculum
Explain the types of kitchen appliances and fixtures. TLE_HEHS9CK-II-j-5
Guide)
Key Concepts / Understandings to
Proper Usage of kitchen handtools.
be Developed
Adapted Cognitive
Knowledge
Domain Process Dimensions OBJECTIVES:
The
(D.O. No. 8, s. 2015)
fact or condition of Remembering Identify the different kitchen handtools.
knowing
Skills something
with familiarity
gained through Understanding
The ability
experience
and capacityor
association
acquired through Applying
deliberate,
systematic, and
Analyzing Distinguish the different kitchen handtools.
sustained effort to
smoothly and
adaptively carryout Evaluating
complex activities or
the ability, coming Creating
from one's
knowledge, practice, Responding to
Attitude
aptitude, etc., to do Phenomena Participate in the class actively.
something
Values Valuing Appreciate the importance of knowing the different kitchen handtools.
2. Content Different Kitchen Handtools
3. Learning Resources Learning Module, Pictures, powerpoint presentation, ICT
4. Procedures
4.1 Introductory Activity
Picture Analysis:
5 minutes The teacher will show pictures to the students and let the students describe the pictures.
4.2 Activity
Word Puzzle (Group Ativity)
The class will be grouped into 7. The students will be instructed to find the words listed at the side of the
10 minutes activty sheet. They have to encircle the word.
4.3 Analysis
The teacher will ask the following questions:
1. Have you experienced cooking in your respective houses?
2. What are the preparations did you make before cooking?
5 minutes 3.What particular hand tools did you use?
4.Why is knowing the different hand tools necessary?
Effective Discussion:
4.4 Abstraction Discuss to the class the different kitchen hand tools with the use of the power point presentation.
15 minutes
4.5 Application
The teacher will flash a picture puzzle to the screen. A representative from the previous groupings will
10 minutes complete the solve the missing picture. The students must connect each picture to make up a short story.
4.6 Assessment
Direction: Identify the correct answer.
1.Is a cooking utensil used in food blend ingredients smooth or to incorporate
air into a mixture, in a process known as whisking or whipping.
2.Used to refer to various small implements with a broad flat, flexible blade
used to mix , spread and lift food.
3.Is handy for returning some of the meat or poultry juices from the pan, back
to the food.
4.Is a metal blade attached to a wooden, metal or plastic handle that is used
to remove the outer skin or peel .
5. Use to open a food tin, preferably with smooth operation and comfortable
grip and turning knob.
6.Used to taste doneness of braised meats and vegetables, steady item
Tests
10 minutes being carved and to lift food for carving.
7.Is a cutting tool with an exposed cutting edge or blade, hand-held or
otherwise ,with or without handle.
8.Used to scoop food for and for tasting. Wooden spoon is usually used for
baking.
9.Used to transfer and grab larger food items , poultry or meat portions to a
silver platter, to a hot skillet or deep-fryer or to a plate.
10.Used for serving soups and stews but can also be used for gravy and
dessert sauces or other food.
4.7 Assignment Assignment:
1.What is an equipment?
Preparing for the new lesson
3 minutes 2. What are the different kitchen equipment?
4.8 Concluding Activity " Develop a passion for learning for if you do, you will never cease to grow "
2 minutes --Michael Dangelo
5. Remarks
6. Reflections
A. No. of learners who earned 80% C. Did the remedial lessons work? No. of learners who
in the evaluation. have caught up with the lesson.
B. No. of learners who require
D. No. of learners who continue to require remediation.
additional activities for remediation.
E. Which of my learning strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by:
Name: Christene Bagaslao School: Tudela National High School
Position/
Designatio Division:
n:
Student Teacher Cebu Province
Contact
Email address:
Number:
